I was interested (and felt vindicated too!) to see that the national response to predatory milk pricing by the milk wholesalers, potentially pushing dairy farmers past where they can make any profit at all, has been to boycott non-name branded milk in droves. The supermarkets are struggling to move it off the shelves, while sales of name brand milk (Pura, Browns, Harvey Fresh, etc., as well as smaller local brands such as Sunnydale and ?) have continued as normal. Consumers really do want to support farmers, and when a way to do so is offered which makes sense and is easy to do, I’m proud to say that we actually eat the small extra cost to make sure our farmers can stay in business.
Because of that, though, I’ve been thinking about milk and dairy animals again. Flavours and nutriotional comparison and production quantities of milk from cows vs. goats vs sheep. I’m not really sold on camel or donkey milk, but those are also valid options. There are lots of comparisons and descriptions available online, even some with flavour profile descriptions, but there’s no replacement for direct experience.
I’m tempted by dairy sheep, but I’m not 100% convinced that sheep’s milk is something I’ll enjoy. I should probably source some sheep’s milk yoghurt, and do a taste comparison with goat’s milk yoghurt and standard cow’s milk yoghurt. Ideally I should make the yoghurt myself using the same bacterial culture and the freshest milk I can get from each type of animal. I wonder if there’s anywhere in WA that I can get fresh sheep’s milk. Cambray Cheesery in nannup sell sheep’s milk cheeses made on farm using milk from their sheep, but it doesn’t look like they sell the milk itself. If I can’t source fresh milk, I can always do the comparison using Meredith Dairy yoghurts – their goat feta is amazing, so I’m fairly confident that the rest of their product line will be good.
Either way, would anyone be interested in doing their own taste test comparisons and sharing their thoughts?